Sicilian Meat Roll
  • Cooking Time: 1 hour
  • Servings: 6
  • Preparation Time: 15 minutes
  • 2 eggs, lightly beaten
  • 2 T. tomato paste
  • 2 T. milk
  • 1 t. Italian seasoning
  • 2 T. fresh oregano, finely chopped or 1 t. dried
  • 4 cloves garlic, minced
  • 1 t. garlic salt
  • 2 T. fresh parsley, finely chopped or 1 t. dried
  • 1" thick slice of GGFG bread (or bread of your choice), crumbled
  • 2 lbs. grass fed ground beef
  • 6-8 paper thin slices of prosciutto or good ham
  • coarsely ground fresh black pepper
  • 1 c. shredded mozzarella or Italian cheese blend
  • 1/2 c. mozzarella or Italian cheese blend
  • 1 c. homemade or store bought Marinara sauce
  1. In a large bowl combine the egg, tomato paste, milk, and seasonings. Mix well together. Crumble in the bread and mix. Add ground beef and mix together well, but do not overmix. Lay out a baking sheet and put a piece of foil on it which you have sprayed down the middle with cooking spray. Cut another piece of foil and spray over all with cooking spray. Put meat on the foil and pat into a rectangle about 3/4" thick. Lay prosciutto over the meat, 1" from edges, top with 1/2 of cheese. Using the foil to help, roll from the long side into a roll. Seal the ends, top, and any cracks. Wrap well in the foil and set asid e in fridge until ready to bake, 15 minutes would be good. When ready to bake, unroll meat roll onto foil lined baking sheet, sprinkle freshly coarsely ground black pepper over top and place in an oven preheated to 350F for 1 hour. Sprinkle top with remaining cheese and bake 10 minutes longer until cheese is melted. Remove from oven, and let rest 10 minutes before slicing serve topped with Marinara..
Our family likes meatloaf, and we especially enjoy this Italian version that is special enough for a company meal.